|Cull Tomatoes…not as pretty|
but every bit as flavorful.
Making this recipe for Tomato jam isn’t completely effortless. But it’s awfully easy. You score an X on the bottom of each tomato, plunge them individually into boiling water for just 30 to 60 seconds, then plunge them into an ice water bath. The skins slip off and with them most of the bruising that made them culls in the first place. Any excess can be peeled off with a paring knife. Then I slit the tomatoes in half and, using my fingers, I pulled out as many seeds as I could. Meanwhile, on the stove a brew of sugar, water, lemons and a spice bag of ginger and pickling spice was boiling away Into this went the tomatoes. Then the mixture gently boiled for what seemed like a very long time—several hours until the tomatoes are translucent. But the cooking wasn’t over. The preserves rest for 12 to 18 hours before one final boil and into they jars they go to be preserved. They make a thoughtful and different gift. And they make a deliciously different spread on a toasted English muffin. Here is the recipe: